How Long to Cook 2lb Beef in the Oven

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I found this amazing piece of beefiness at the grocery shop and decided it was the perfect time to make some succulent roast beefiness. Making a perfect roast is super-easy—only make certain you lot get a good cutting of beef, season it properly, and pay attention to your oven temperature, and it will come out groovy. I always sear my roast in a skillet before blistering it—I honey it crispy on the outside and I remember it really helps trap the juices inside.

Be sure to use an oven thermometer to make certain the beef is cooked to the advisable temperature. Don't rely merely on the given oven times—everyone's ovens are different, and y'all want to piece into a perfect roast.

I love roast beef au jus, with horseradish sauce and my very easy Yorkshire Pudding—possibly it'southward my British ancestry, or possibly I'm just a traditionalist.

How Long to Melt Roast Beef (Temperature, Fourth dimension, Pound)

Roast for about 13-fifteen minutes per pound for rare, 17-19 minutes for medium, and 22-25 for cooked through. Cheque the meat with a thermometer to brand sure it is the temperature you want it: 145°F for medium rare, 160°F for medium. Remember, the meat volition continue to cook as it rests, so remove it from the oven when information technology is well-nigh 5°F below the temperature you want it to be.

Perfect Roast Beef

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Ingredients

• two lb (1 kilo) peak rump of beef, room temperature
• olive oil, for drizzling
• common salt
• freshly ground pepper
• 2 tsp thyme
• 1 lb (500 yard) new potatoes, halved
• 2 onions, peeled and chopped
• three carrots, peeled and chopped
• 2 sticks celery, roughly chopped
• 1 bulb garlic, cleaved into cloves and peeled
• 2 bay leaves

For the au jus:

• pan drippings from the roast
• ½ cup red wine
• ii cups beef stock
• 1 tsp butter

Key Tags

Directions

1. Preheat the oven to 425 F (220 C).

2. Drizzle the beefiness with a little olive oil, then season all over with table salt, pepper and thyme.

3. Heat a cast iron skillet over high oestrus, and sear the beef on all sides until browned, but not burned, about 3-iv minutes per side.

4. Put the vegetables and bay leaves in the bottom of a roasting dish. Drizzle with olive oil and place the roast on top.

5. Place the roast in the oven and broil for near 15 minutes, then reduce the heat to 375 F (190 C). Roast for most 13-15 minutes per pound for rare, 17-19 minutes for medium, and 22-25 for cooked through. Bank check the meat with a thermometer to make sure it is the temperature you want it--145°F for medium rare, 160°F for medium. (Drip the roast a couple times while cooking, and go along an eye on the vegetables. If they brainstorm to burn, you can cover the pan with a foil tent.)

6. When the beef is cooked, remove it from the oven and allow information technology to rest on a lath, covered with foil and a kitchen towel, for almost fifteen - 30 minutes. (Remember, the meat will continue to melt as it rests, then remove it from the oven when it is nigh five°F below the temperature you want it to be. Also at this point if the vegetables aren't cooked through, return them to the oven until cooked while the beef is resting.)

To make the au jus:

1. Bleed the roast drippings from the pan through a mesh sieve into a medium saucepan, keeping out any vegetable pieces or skins. Cook over loftier rut until it begins to boil, but be conscientious not to burn it.

2. Cascade in the ruby wine, and allow to cook and reduce for virtually five minutes, stirring often. Add the stock and stir together well, then add the butter and allow to melt. Keep warm and serve over the beef and puddings.

Kitchen Counter

Serves 3-4.

Near the Author

Ben Rayl authors the blog Comfortable Food, which he began in 2012. He moved to Europe in 2008 after a long career in the eating house industry, and currently lives in Copenhagen, Denmark. For new recipe updates, be sure to follow Comfortable Nutrient on Facebook.

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Source: https://parade.com/172491/benrayl/perfect-roast-beef-is-easy/

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